My specialty (and my daughters fave) are banana chocolate chip pancakes. Talk about flavor bursts - soft,sweet banana and melted choc chips, smothered in melted butter and Vermonts purest. Mmmmm....
Wow, there's my appetite whetted. Guess I know what'll be on the table tomorrow morning, while Bugs and Daffy play gently in the background.
(Iron Chef New Hampshire)
---------- Original Message ----------------------------------
From: Tom WSMF <firstname.lastname@example.org>
Date: Fri, 9 Mar 2001 11:28:53 -0800 (PST)
>On Fri, 9 Mar 2001, Lucas Gonze wrote:
>--]It has come to my attention that, notwithstanding years of mixing it into
>--]pancake batter evenly, cinnamon is much more noticeable if you are careful to
>--]not let it get mixed in evenly. The impact being that you get blasts of strong
>--]flavor here and there rather than a constant background flavor.
>Swirls, swrils is the flavor pathway for this type of thing. To please a
>teneder taste a little sugar added is not unheard of.
>The only thing to look out for is gritty clumping. Cinnamon dies nto have
>this happen as much as , say, salt or some curries I use. Then its all
>Another nice "pocket of flavor" thing for breakfast type cookery are
>rasins and or crannberrys.
>This has been Cooking with Tomwhore (iron chef tempah)
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